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Tuesday, February 7, 2012

Zucchini Paniyarams

Paniyarams are South Indian delicacies, there are both sweet and savory versions, of all, the sweet pal(milk) paniyarams of Chettinad is my favorite. Tradiontally they are made out of urad dal, but mostly we make the non-sweet ones from a couple of days old idli batter, adding some seasonings and onions to it. But for today's recipe, I didn't use both, I used a combination of wheat flour and all purpose flour and added grated zucchini to it, they turned out really good, try it out..

Need To Have

Whole Wheat Flour - 1 cup

All Purpose Flour Or Maida - 1 cup

Grated Zucchini - 2 cups

Onion - 1 big chopped

Grated Ginger - 1tablespoon

Curd - 1 cup

Peanuts - 3 tablespoons

Chilli Flakes - 2 teaspoons

Turmeric Powder - 1/2 teaspoon

Asafoetida - 1/2 teaspoon

Baking Soda - 1 teaspoon

Mustard Seeds - 1/2 teaspoon

Urad Dal - 2 teaspoons

Saute the onions

Add ginger and zuchhini, mix well

Prepared batter

Pour into the paniyaram moulds

Cooked on one side

Fully cooked paniyarams

Method

Mix in the whole wheat flour, maida, curd and baking soda, and enough water to make a thick batter and keep it aside for half an hour. Meanwhile, heat oil, add the mustard seeds and the urad dal and the peanuts, once the spluttering stops and the peanuts are slightly roasted, add the onions, saute till they turn tranparent, then mix in the turmeric powder and the asafoetida. Now, add the grated ginger, zucchini, chilli flakes, salt, mix well for 5 mins and add to the batter. Mix everything well, pour into the paniyaram moulds, cover and cook on one side, flip it over and cook uncovered on the other side. Serve it with some chutney or tomato thokku. I started it as a evening snack but finally I made it for dinner.